Add-On Filet Mignon Steaks

$ 125

$ 138 (9% off)

Add-On Filet Mignon Steaks - is currently on backorder. You may still purchase now though and we'll ship as soon as more become available.
  • Each order contains 2 steaks
  • Average weight of each steak is 8 ounces and around 2” thick
  • Wet aged for 56 days in own juices for ultimate moistness and flavor
  • Ships frozen in individual vacuum-sealed packages, on dry ice
  • No Hormones, No Subtherapeutic Antibiotics
  • Picture shown is for illustration purpose only
  • Please note, due to natural variations in our cattle, weight of actual product may vary.
  • DISCLAIMER: This item is not eligible for sale on its own. This item can only be purchased with other products (I.e. order of Ribeye steaks, order of Chuck roast, etc.) in same order. 

Product Details

Sometimes you want to whip together a tasty and satisfying dinner. Other times, you want to prepare an awe inspiring, culinary work of art that showcases the utmost in quality and could make a five star restaurant blush. That’s when you need our 100% Fullblood Wagyu Filet Mignon.

Considered the ultimate steak, our 8oz 100% Fullblood Wagyu Filet Mignon truly epitomizes the exquisite quality of our brand. The velvety soft texture is accentuated with silky Wagyu juices, creating a decadent treat. It will have the highest marbling content of any filet mignon you can find, adding succulent flavor to its famous tenderness.

Expand for details

Preparation Tips

Thaw your Wagyu in the refrigerator for 24 hours. Once thawed, allow meat to reach room temperature for 30 minutes.

We always recommend cooking our Wagyu to no more than Medium Rare for optimal experience of the high marble content. Filet Mignon, especially, should be give extra care to not overcook.

Filets can be grilled, pan fried, broiled or roasted.

Grill: Heat grill to medium high. Sear each side for 1 minute on hottest part of the grill. Move steaks to lower heat and cook for 4 to 5 minutes on each side. Let rest 5 minutes before digging in.

Broil: Preheat oven to 425 F. Heat a cast iron skillet over high heat. Add a small amount of olive oil or butter. Season YOUR steak generously with sea salt and fresh ground pepper. Sear each side of steak for 1 minute. Place skillet and steak in oven for approximately 6 to 8 minutes. Let rest 5 minutes before cutting.

 

DISCLAIMER: This item is not eligible for sale on its own. This item can only be purchased with other products (I.e. order of Ribeye steaks, order of Chuck roast, etc.) in same order. 

Product Details

  • Each order contains 2 steaks
  • Average weight of each steak is 8 ounces and around 2” thick
  • Wet aged for 56 days in own juices for ultimate moistness and flavor
  • Ships frozen in individual vacuum-sealed packages, on dry ice
  • No Hormones, No Subtherapeutic Antibiotics
  • Picture shown is for illustration purpose only
  • Please note, due to natural variations in our cattle, weight of actual product may vary.
  • DISCLAIMER: This item is not eligible for sale on its own. This item can only be purchased with other products (I.e. order of Ribeye steaks, order of Chuck roast, etc.) in same order. 

Product Details

Sometimes you want to whip together a tasty and satisfying dinner. Other times, you want to prepare an awe inspiring, culinary work of art that showcases the utmost in quality and could make a five star restaurant blush. That’s when you need our 100% Fullblood Wagyu Filet Mignon.

Considered the ultimate steak, our 8oz 100% Fullblood Wagyu Filet Mignon truly epitomizes the exquisite quality of our brand. The velvety soft texture is accentuated with silky Wagyu juices, creating a decadent treat. It will have the highest marbling content of any filet mignon you can find, adding succulent flavor to its famous tenderness.

Expand for details

Preparation Tips

Thaw your Wagyu in the refrigerator for 24 hours. Once thawed, allow meat to reach room temperature for 30 minutes.

We always recommend cooking our Wagyu to no more than Medium Rare for optimal experience of the high marble content. Filet Mignon, especially, should be give extra care to not overcook.

Filets can be grilled, pan fried, broiled or roasted.

Grill: Heat grill to medium high. Sear each side for 1 minute on hottest part of the grill. Move steaks to lower heat and cook for 4 to 5 minutes on each side. Let rest 5 minutes before digging in.

Broil: Preheat oven to 425 F. Heat a cast iron skillet over high heat. Add a small amount of olive oil or butter. Season YOUR steak generously with sea salt and fresh ground pepper. Sear each side of steak for 1 minute. Place skillet and steak in oven for approximately 6 to 8 minutes. Let rest 5 minutes before cutting.

 

DISCLAIMER: This item is not eligible for sale on its own. This item can only be purchased with other products (I.e. order of Ribeye steaks, order of Chuck roast, etc.) in same order. 

Prep Tips

Shipping Information

We ship via UPS. Our standard ground shipping is 3-Day Ground. We also offer 2-Day Air, Overnight, and Overnight with Saturday Delivery options to ensure you receive your order for your special meal. Orders placed after 10am Central will ship the next eligible day, based on shipping preference. Email info@lonemountainwagyu.com with any shipping and delivery questions.

  • FREE shipping for orders over $240 after discounts applied
  • Standard shipping: $20 for orders under $240
  • 2-Day shipping: $65
  • Overnight shipping: $85
See full delivery schedule

Handling & Thawing

Not digging into your Wagyu right away? Place your vacuum-sealed package in your freezer upon delivery. Your meat should be good for up to 12 months in your freezer… though we doubt it will stay there that long!

Have some time? Thaw your beef in the refrigerator for up to 48 hours. This is the best way to thaw, allowing the Wagyu to retain all of its natural juices for an exceptional flavor.

Hungry sooner? Keep beef in the vacuum-sealed package and submerge in a bowl of cold water for a few hours.

Change of dinner plans? Thawed steaks still in the vacuum-sealed package can be safely refrozen as long as they have remained refrigerated and have not been thawed for longer than a day.